smokers Big Green Egg
- Thread starter ditchdoc
- Start date
JayT said:
Are you taking requests?
Grill up some salmon.
And serve it up with some mac & scheeze right proper.
And the steak.
Ribeye.
Just give me that curvy piece on the top of the loin from the big end.
You can keep the rest.
tctenten said:
Up to you but if you smoke for first few hours and wrap like you did for above brisket, can't imagine you will not like it more than steamed version. Wife being a NY'er said the smoked method is superior but I will say the steamed method is more like deli sandwich meat.
Yup need the after-steps of it will taste like bbq not deli (nothing wrong with that)
Katz's will tell you it's 3 steps...
Pickle it (brine)
Smoke it (to break fibers)
Cook it (boil+steam)
Katz's is smoked off-site except the "cooking" and in the steamers.
Katz's will tell you it's 3 steps...
Pickle it (brine)
Smoke it (to break fibers)
Cook it (boil+steam)
Katz's is smoked off-site except the "cooking" and in the steamers.
It's also boiled for 4 hours before it goes in the steamer lol. So yeah may want to skip.
Lots of secrets have leaked out over the years, but it's boiled after it's smoked then steamed. They call that "cooking" as, as the don't consider the smoke a cook. It could be considered 4 steps lol! They apparently will not tell the temp, time, or wood of smoke.
Lots of secrets have leaked out over the years, but it's boiled after it's smoked then steamed. They call that "cooking" as, as the don't consider the smoke a cook. It could be considered 4 steps lol! They apparently will not tell the temp, time, or wood of smoke.